I feel like there’s this unspoken rule that you aren’t supposed to have a favorite recipe just like parents aren’t supposed to have a favorite kid. But similarly to how we all know all parents have a favorite kid, I have a favorite recipe. And this acorn squash is it.
Did you hear that?? That’s BIG!
This recipe is everything I love all combined into one. It is a savory base with the acorn squash roasted with rosemary and parmesan cheese, topped with a sweet candied pecan, a tiny bit sour in the cranberries, and then a final topping of smooth goat cheese. Two kinds of cheese, a sweet food and a savory HECK YES.
I’m hosting Thanksgiving this year, and you can bet your bottom dollar that this will be on the Thanksgiving menu. But it will also be on my regular, say Wednesday night of the week menu. I’m going to have it for dinner tonight and I will probably pair it with an arugula salad and baked chicken. MMMMMM yum I can’t wait.
The other thing that’s nice about this salad is that it looks and tastes like it’s really complicated to make and takes a lot of time but joke’s on them because it is neither of those things! It’s so easy and doesn’t require you to be in the kitchen all day preparing it. Now that’s my kind of recipe.
I hope you try this and I hope you love it and I hope you eat it with people that you love and that they feel loved by you making this for them. Let me know if all my hopes and dreams come true 🙂
Items used while making this recipe:
Thanks for reading!
Roasted acorn squash with cranberries and candied pecans makes the PERFECT Thanksgiving side dish!
- 1 acorn squash
- 1/8 c olive oil
- 1/2 c grated parmesan cheese
- 2 tbsp fresh rosemary leaves
- 1/4 c goat cheese
Candied Pecans and Cranberries
- 1/2 c pecans (roughly chopped)
- 1/2 c cranberries (halved)
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
To prepare the acorn squash: Prep acorn squash by cutting off the top and then cutting the squash down the middle vertically. Scoop out the seeds inside.Slice both halves of the squash into 1/2 inch slices. In a large mixing bowl, combine the olive oil, parmesan and rosemary and stir together. Add the squash slices to the bowl and stir together, making sure to coat the squash in the mixture.Line a baking sheet with parchment paper and spread the squash out evenly on top.Place in the oven at 400 degrees and cook for ~15 minutes or until the squash can be easily punctured with a fork.
To prepare the candied pecans and cranberries: Roughly dice the pecans into bite size pieces, and cut the cranberries in half. Place in a medium size mixing bowl. In a small microwaveable bowl, melt the butter in the microwave (30-45 seconds). Add the brown sugar and cinnamon to the same bowl and stir together.Pour the butter/sugar mixture over the pecans and cranberries in the medium mixing bowl and stir together so that the pecans and cranberries are fully covered in butter.
Line a small baking sheet with tin foil and pour the pecan mixture on top, spreading it out so the pecans can be evenly cooked. Place inside the same oven as the squash and cook for ~10 minutes (the cranberries should be very soft at this point).
Place in a serving bowl with the acorn squash on the bottom and top with the candied pecans and cranberries. Sprinkle the goat cheese on top (more than what’s called for if you so desire) and serve hot!
- Category: Side Dish
Keywords: acorn squash, candied pecans, cranberries, side dish, side